Banana Cherry Green Smoothie

Today at our Pathways Connect Holistic meeting we tried an amazing recipe from the December 2012 issue of Pathways Health Families magazine.

It was super simple and only has 4 ingredients!!!

2 cups of Water
3 large leaves of Kale
3 bananas
10 oz bag of frozen cherries

Blend the water and kale together until smooth.
Slowly add bananas and cherries

This makes quite a big batch, so for smaller families I would try cutting the ingredients in 1/2.

Honey-Cinnamon Cookies

I actually made these today without the honey.  Plan ahead, as this dough needs at least 2 hours chill time.

 

2 1/2 C Gluten Free flour or flour blend (I used 1 1/2 C brown rice flour and 1 C sweet sorghum flour together)

1/4 C flaxmeal (not in original recipe, but adds healthy fats)

2 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp kosher salt

1 tsp ground cinnamon

1/4 tsp ground ginger

1/2 C oil ( I used light olive oil)

1/2 C sugar (I used coconut sugar)

1/3 C honey (I omitted it)

1 large egg

 

In a large bowl, whisk together the first 5 ingredients.

Beat the next 3 ingredients for one minute, or until smooth.  Add the egg, beat for another minute.

Slowly add the dry ingredients to the wet ingredients, mixing as you go.

Shape the dough into a log, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days.

Preheat oven to 400 degrees.

Cut the cookies into 1/2-inch slices or roll out dough and use cookie cutters.  Place them on parchment-lines baking sheets. (If you grease the pan a little with oil, the paper lays better on pan.) 

Bake for 10-12 minutes, until golden.  Cool on baking racks and serve.

From our friend Tavia

Basic Granola

2 1/2 C GF old-fashioned rolled oats

1/2 C oil

1/2 C honey (I used 1/2 C coconut sugar )

1/2 C flaxmeal

1 1/2 unsweetened shredded coconut

1 C sunflower seeds

 

Preheat oven to 275 degrees and grease large rimmed baking sheet.

Place the honey, oil, oats, flaxmeal and coconut plus any added seeds or nuts in large bowl.  Stir to combined and evenly coated.

Spread mixture evenly on baking sheet and bake for 45 minutes.

Stir mixture gently and bake another 20 minutes or until golden.  Stir and add the fruit, if using.

Allow to cool completely on sheet.  The less mixing, the larger clusters or chunks of granola you will end up with.

 

Add-ins: chopped dried fruit such as apricots or cherries, pumpkin seeds or sesame seeds...be creative and experiment!

From our friend Tavia 

Banana-Choc Chip Mini Muffins

1 3/4 C GF flour or flour blend (I used 1 C brown rice flour and 3/4 C sweet sorghum flour together)

1/3 C sugar (I used coconut sugar)

2 tsps xanthan gum

2 tsps baking powder

1/4 tsp kosher salt

1/4 C flaxmeal

1 beaten egg

1/2 C Non-dairy milk (I used almondmilk)

1/4 C oil (I used light olive oil), plus extra for greasing pan

2 mashed medium bananas

1/2 - 3/4 C (I didn't really measure here, but eyeballed it based on how much chocolate I wanted) DF mini chocolate chips

Grease muffins cups with oil. 

In a medium bowl, combine flour, sugar, baking powder, and salt.  Make a well in center of flour mixture.

In another bowl, combine egg, DF milk, and oil.  Add oil mixture all at once to flour mixture.

Stir just until combined and moistened, should be clumpy.  Fold in chocolate chips.

Spoon batter into greased muffin cups.

Bake at 400 degrees for 8-11 minutes for mini-muffins and 18-20 minutes for standard muffin size, or until a wooden toothpick comes out of center clean.

Cool for five minutes, carefully remove from pan.

From our friend Tavia!

Hearty White Bean Chili

YIELD: 8 servings
PREPARATION TIME: 10 minutes
COOKING TIME: 9 hours 5 minutes

Ingredients

• 1 lb / 454 g dry great northern beans or white kidney beans, rinsed and picked over
• 4 cups / 950 ml low-sodium chicken broth
• 2 cups / 480 ml yellow onions, chopped
• 3 large cloves garlic, minced
• 2 tsp / 10 ml ground cumin
• 1½ tsp / 7.5 ml dried oregano
• 1 tsp / 5 ml dried ground coriander
• 1/8 tsp / 0.625 ml ground cloves
• 1 x 4-oz / 120 ml can chopped green chilies
• 2 lbs / 907 g boneless, skinless chicken or turkey breast, grilled and cubed
• 1 tsp / 5 ml sea salt

Preparation

1. Place beans in a soup kettle or Dutch oven. Add enough water to cover beans by two inches. Bring to a boil. Let boil for 5 minutes. Remove from heat and let stand covered for 1 hour. Drain and rinse. Discard liquid.
2. Place beans in a slow cooker. Add the chicken broth, onions, garlic and seasonings. Cover and cook on low heat for 7 hours or until beans are not quite tender. Add the chilies, chicken and sea salt. Cook for another hour until beans are tender.

Nutritional Value per Serving:

Calories: 259
Calories from Fat: 21
Total Fat: 2 g
Saturated Fat: 0.1 g
Total Carbs: 18 g
Fiber: 5 g
Protein: 39 g
Sodium: 818 mg
Cholesterol: 2.5 mg

MULTIGRAIN WAFFLES WITH RASPBERRY SAUCE - The Eat-Clean Diet®

MULTIGRAIN WAFFLES WITH RASPBERRY SAUCE - The Eat-Clean Diet®

Crock Pot Porridge

Nutrients for One-Cup Serving

Calories: 313
Calories from Fat: 29
Protein: 10 g
Carbs: 63 g
Dietary Fiber: 8 g
Fat: 3 g
Sodium: 3 mg

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YIELD: 8 one-cup servings
PREPARATION TIME: 5 minutes
COOKING TIME: several hours in a slow cooker

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Details

This recipe comes from the book, The Eat-Clean Diet® Cookbook! Whole grains are essential for building strong, lean bodies. What better way to start your day than with a crock pot loaded with the best of the body-building whole grains. Jazz up the porridge with fresh berries, flaxseed, wheat germ and bee pollen. Guess who’s buff now?

Ingredients

• 1/2 cup / 120 ml cracked wheat
• 1 1/2 cup / 335 ml steel cut oats
• 1/2 cup / 120 ml rye flakes
• 1/2 cup / 120 ml brown rice
• 1/4 cup / 60 ml wheat germ
• 6 1/2 cups / 1.5 L water or any combination of liquids including water, rice milk, soy milk, almond milk, goats milk and/or water to equal 6 1/2 cups
• 1/2 cup / 120 ml raisins
• 1/2 cup / 120 ml chopped dates
• 1 1/2 tbsp / 22 ml best-quality vanilla
• Pinch nutmeg

Preparation

1. Place all ingredients in a 3-quart-or-greater crock-pot. Stir well to combine all ingredients. Cover.
2. Set on lowest cooking temperature and cook overnight. If your crock-pot cooking time is set by length of cooking time, set for the longest cooking time and lowest heat.
3. Spoon into cereal bowls in the morning and serve piping hot!

Tip

Add any dried fruit you may like to this dish; it is very forgiving.